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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: About 6
1 pound alligator meat, diced
2 tablespoons vegetable oil
1 large onion, diced
1 large bell pepper, diced
1 clove garlic, minced
16 ounce can pinto beans
10 ounce can tomatoes and chilies, blended
6 ounce can tomato paste
salt and pepper, to taste
1 teaspoon cumin
1 diced jalapeño pepper
1 cup dark red wine
In a Dutch oven, boil diced meat in water seasoned with salt and pepper for 20 minutes. Then drain and set aside. In the same dutch oven, add oil, onion, bell pepper and garlic and sauté until onions are tender. Add pinto beans, tomatoes, stomato paste, salt, pepper, cumin and jalapeño. Cook on medium-low heat 40 minutes, then add the alligator meat. Cook on low heat for 3 hours. Add the wine during the last 30 minutes of cooking time.